Eggless Sponge Cake with Buttermilk

Have you noticed that there are more and more people around who don’t eat eggs for various reasons? Of course, this doesn’t stop them from loving sweets, but the list of permitted desserts for them is sharply reduced. For such people, this eggless sponge cake with buttermilk will definitely come in handy as a cake base or even as a standalone tea cake.

As a food blogger, I became interested in experimenting in finding recipes for pastry and sweets without eggs. By the way, they are often even easier to cook than traditional ones with eggs.

One such recipe is a vanilla eggless sponge cake with buttermilk. No problems like with eggs: separate/whisk, keep the temperature right, and so on.

And the eggless version: mix everything and bake. The only things you need to pay attention to is sifting the flour and stirring the dough briefly. And that’s it! Couldn’t it be simpler?

Does an eggless sponge cake with buttermilk differ from a sponge cake with eggs?

An eggless sponge cake with buttermilk is quite moist and slightly denser than a regular sponge cake. It is easy to cut into layers, so it is perfect for cakes without eggs.

What can I use instead of buttermilk?

If you don’t have buttermilk, you can substitute low-fat unsweetened yogurt or sour cream. Alternatively, you can make homemade buttermilk by adding 1 tbsp of lemon juice or vinegar to the milk (the amount of milk is equal to the amount of buttermilk in the recipe).

This recipe is based on the calculation of products for an 18 cm diameter baking dish, which results in a sponge cake about 6-7 cm high (for 3 layers).

Ingredients

• buttermilk
• sugar
• odorless vegetable oil
• vanilla extract
• all-purpose flour
• baking soda
• baking powder

How to make an eggless sponge cake

1. Preheat the oven to 180°C (360°F).
2. Mix buttermilk, sugar, oil and vanilla extract.
3. Add the sifted flour, baking soda, and baking powder in three passes. Mix with a silicone spatula until smooth. Do not overdo it, otherwise bubbles will come out of the dough and the sponge cake will not be fluffy and airy.
4. Put into a baking dish (parchment on the bottom, the sides do not need to be greased).
5. Bake at 180°C (360°F) (put in a preheated oven on the middle level, top-down or convection mode) until a toothpick inserted into the center comes out dry. It takes me about 40 minutes, but for your oven the baking time can vary.
6. Remove the sponge cake from the oven and cool in the baking dish.

If you plan to use this sponge cake for a layered cake, you have to wrap it in cling film and refrigerate overnight. This way, the moisture in the sponge cake will be evenly distributed, it will be easy to cut into layers and will not crumble too much.

If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists you made in the comments below. Let me know if you have any questions. Your feedback helps me create even more delicious content. Enjoy your homemade treat and happy baking!

Related Recipes:

• Eggless Chocolate Sponge Cake
• Pumpkin Sponge Cake
• Vegan Cocoa Cookies